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Are you having friends over for game night? Are the kids having friends over to play videogames? Or perhaps you are hosting the book club? Whatever the reason, visitors or not, this stuffed breadcake is bound to receive lots of praise. Not just for it’s cool appearance, but it also tastes great!

Mind you – it’s not as hard as it seems. But it is a bit fiddly. You can fill it with whatever you like, I used minced meat, onions, tomato paste and herbs and spices. Be aware that the filling must not be too wet – then you’ll just make a mess.

Chrysanthemum Breadcake

Suggestions for filling: Ricotta and spinach, Pesto and Parmesan, Tapenade, Ham and Cheese, Pulled Pork, leftover chicken or turkey. Sky’s the limit! How about making a sweeter dough and sweet filling? Again, just mind the moisture. If you go for a sweet filling, omit brushing with butter as it comes out of the oven. Use icing or similar when the breadcake has cooled down instead.

Ingredients

125 ml milk

125 ml kefir / cultured buttermilk

1 satchel dry yeast

1 teaspoon of sugar

1 teaspoon salt

1 egg

500 g flour

6 tablespoons oil

1 tablespoon dried oregano (or other herbs) – optional

1 egg yolk for brushing

1 tablespoon of milk for brushing

30 g of butter for brushing

Directions

Warm the milk to lukewarm and add it and all the other ingredients (except those that are marked with “for brushing”) in a baking bowl and combine to a dough. Knead good and well, 5-10 minutes. Cover and set to proofing until doubled in size, approx. 40 minutes.

Roll out the dough on a surface dusted with flour until 3-4 mm thick, and cut circles with a glass or round cutter (my glass is 9.5 cm in diameter). Place the dough discs under plastic to keep them from drying out while you cut out the rest. Line the base of a pie dish or spring form pan with parchment paper, and grease both the parchment paper and the sides of the pan.

Spread approx. a teaspoon of your chosen filling on the dough discs, fold them over into halves, and then again into quarts. Stand them up along the sides of the pan, continue all the way round. Don’t put them very tight together, but allow some space for the dough to rise during the second proving.

For the middle of the pan, I make a rose: Place tree dough discs side by side with a little overlap. Spread your filling across all three. Then fold in half lengthwise and roll from one end. Stand your rose up and place in the middle of your pan.

Proceed to fill the pan with more dough discs folded over to quarts. Depending on the size of your pan, you should get two or three rounds in addition to the rose in the middle. Cover and set to prove for approx. 30 mins.

I had dough discs and filling to spare, so I made a bigger rose and placed in a small spring form pan.

Quickly whisk an egg yolk and a tablespoon milk with a fork and brush the breadcake. Bake in a preheated oven at 180 degrees Celsius, middle rack approx. 25 minutes. Then lower the temperature to 175 and bake for additional 15 minutes.

Brush the freshly baked cake with melted butter, lay over a towel and allow it to rest for 15 minutes in the pan. Make sure to check that the breadcake isn’t sticking to the top if the sides before you take it out of the pan. And now it’s time to serve. Enjoy!

Norwegian Health Authorities recommend eating fish for dinner two to three times a week and this is an advice I try to follow. I find it difficult to vary the fish dishes, and am therefore always on the lookout for exotic and new ways to prepare the delights from the ocean. I am happy to present a dish my family love.

Directions

Preheat the oven to 180 degrees Celcius.

Coconut Rice:

Rinse the rice and add it to a saucepan. Pour over 2 cans coconut milk and 200 ml water. Bring to a boil while stirring, Turn the heat to low and put on the lid – simmer for 10-12 minutes until the liquid is absorbed in the rice. Use a fork to stir air into the rice before you serve.

The fish:

Put the fish in an oven-safe dish and sprinkle over oil and freshly ground pepper. Sprinkle with fresh coriander, finely chopped red chili and grated ginger. Place it in the preheated oven. The cook time is depending on what type of fish you are using and the size of the fillets. Approximately 15 minutes, but pay attention and take it out of the oven when the fish starts to flake.

Thai Dressing:

Put all the ingredients in a blender and wazz it up good. Put in a bowl to serve.

Like this:

A lot of Danes start their winter vacation this weekend, and some of them go to Norway to ski and enjoy the snow, as do the Swedes and the Norwegians. Whether you are going to a cabin in the mountains or staying at home, you are going to love this recipe I am sharing today; a big pot of delicious beef and paprika-soup – the Hungarian Goulash soup! This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!

Tip: The recipe sais beef, but if you have venison lying about, go ahead and use it! If you use very lean meat – then increase the amount of bacon in the soup.

Directions

Cut the beef into cubes of 3×3 cm and cut bacon into small pieces.

Cook the meat in butter or oil over medium to high temperature in portions so that it gets a golden brownish color. (Don’t add all the meat to the pan at once, the temperature will drop and the meat will not brown.) Place the meat after every round into another pot or casserole dish. When you finish frying the meat, do not forget to “cook out the pan” with some water to gather up all the flavor at the bottom of the pan. Just pour this liquid over the meat.

Heat a large saucepan to medium temperature. Cut the peppers into strips and chop the onion. Sauté the onions in butter / oil. Add the paprika and sauté for five minutes.

Add the bell peppers, tomato paste, vinegar, garlic, sugar, salt, caraway and the cayenne pepper if you choose to use it. Then add the browned meat and pour over beef stock until it is all covered by liquid. Bring to the boil and let it simmer with the lid on for about 1 hour.

Peel the potatoes, but keep them whole, and add to the pot, put the lid back on and let it simmer for another 45 minutes until the potatoes are cooked through and the meat is tender.

Serve the soup piping hot with good bread and just enjoy! If this soup doesn’t warm your wintery cold body, then nothing will.

This soup is so good that the only criticism will be of the positive kind 🙂

It’s quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with today. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss from lack of meat. So, here’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.

You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, fried chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.

Directions

Heat the oil in a pan. Add the thawed and drained corn and cook until they start to golden and “pop” a bit. Stir in salt. Take off a couple of tablespoons of corn and set aside (to be used as garnish).

Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.

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About me / Om meg

Have you ever held your hands out, filled with funky-looking coins - to a cashier, and hoped they would help you out by taking what they need, as payment for your bottle of cold water?

Have you ever just pointed at an item in a menu, that you can’t read, and hoped that you ordered something good?

Have you ever marked out a convenience store as your waypoint, so that on your return you know when to turn right – only to discover that that exact chain has stores on very friggin' corner in the city you so bravely try to navigate?

Have you ever mimed diarrhea in a pharmacy, hoping they would understand you, and give you medicine to stop it?

Have you ever said to yourself, stop making excuses why you can’t – because you know damn well that you can?

“But love is always new. Regardless of whether we love once, twice, or a dozen times in our life, we always face a brand-new situation. Love can consign us to hell or to paradise, but it always takes us somewhere. We simply have to accept it, because it is what nourishes our existence. If we reject it, we die of hunger, because we lack the courage to stretch out a hand and pluck the fruit from the branches of the tree of life. We have to take love where we find it, even if that means hours, days, weeks of disappointment and sadness." ~ Paulo Coelho